Only in America: The rise of Viet-Cajun cuisine

Chef Trong Nguyen, who arrived from Vietnam as a teenager during the 1980s, discovered that the bright flavors of Vietnamese food complemented the smoky, earthy spices of Cajun cuisine. His Houston restaurant, Crawfish & Noodles, has since become a leading proponent of this Viet-Cajun fusion. This culinary evolution illustrates how the American melting pot transforms into a cauldron of international flavors, blending diverse traditions into a new and distinct gastronomic experience for diners.